Sweet-Tooth Peanut Butter Swirl Recipe

Pan size: cookie sheet Temp: 350°F degrees Cooking time: bake 30 minutes, turn off oven, keep dog biscuits in the over 1 hour longer.

Sweet-Tooth Peanut Butter Swirl Cooking Directions

Dough # 1:
4 cups whole wheat flour
1/2 cup cornmeal
1 1/3 cups water
1/3 cup peanut butter
1 egg

Dough # 2:
4 cups whole wheat flour
2/3 cup cornmeal
1/2 cup banana, mashed
1 egg
1 1/4 cups water
2 tablespoons vegetable oil
2 tablespoons molasses
2 tablespoons cinnamon

Combine all # 1 ingredients and mix thoroughly. Knead on a lightly floured surface. Set aside.

Combine all # 2 ingredients and mix thoroughly. Knead on a lightly floured surface.

Roll each dough separately into rectangles 1/8 inch thick. Lightly brush a little water over the top of the light dough.

Place the dark dough on top, then roll up like a jellyroll.

Wrap the roll in plastic and chill in the freezer for one hour. Cut the roll into 1/4 inch slices.

Place slices on a cookie sheet sprayed with cooking spray.

Bake at 350 degrees for 30 minutes. Turn off oven, keep sweet-tooth peanut butter swirls in the oven for 1 hour longer to dry. Keep fresh in a air tight container in the refrigerator.